Avgolemono Linguine with Chard Ribbons Recipe | Vegetarian Times Skip to main content

Avgolemono Linguine with Chard Ribbons

Most people know avgolemono as a lemony Greek chicken-and-rice soup that’s thickened with egg yolks. In this vegetarian version, the lemon–egg yolk combo is used to make a creamy, tangy carbonara sauce for linguine and sliced Swiss chard.

 

Ingredients: 

Ingredients: 

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3 large egg yolks
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½ cup whole milk
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1⁄3 cup plain 2% Greek yogurt
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3  ½ Tbs. lemon juice
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2 pinches sugar
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⅓ cup (1 oz.) finely grated Parmesan cheese
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8 oz. linguine
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1 Tbs. unsalted butter
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2 10-oz bunches Swiss chard, stems removed, cut into ¾-inch-thick ribbons
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¼ cup chopped fresh basil, plus sprigs for garnish
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Lemon wedges, for garnish

Instructions: 

  1. Whisk together egg yolks, milk, yogurt, lemon juice, and sugar in medium bowl. Whisk in Parmesan. Set aside.
  2. Cook linguine in large pot of boiling, salted water 8 minutes, or until just tender. Drain, and reserve 1 cup cooking water. Set aside.
  3. Melt butter in same pot over medium-high heat. Add chard, and season with salt and pepper, if desired. Cook 2 to 3 minutes, or until wilted, tossing with tongs. Add pasta and ¼ cup cooking water to chard. Toss 30 seconds, or until chard is evenly distributed through pasta. Stir in egg-yolk mixture and basil, and cook 3 to 4 minutes, or until sauce thickens and coats pasta; toss constantly and add more reserved cooking water, if necessary. Season with salt and pepper, if desired. Serve garnished with lemon wedges and basil sprigs.

Nutrition Information: 

Unit (Serving Size): 
serves 4
Calories: 
354
Protein: 
16 g
Total Fat: 
11 g
Saturated Fat: 
5 g
Carbohydrates: 
51 g
Cholesterol: 
156 mg
Sodium: 
433 mg
Fiber: 
3 g
Sugar: 
6 g
Yield: 
per 1-cup serving